Slow Cooker Shredded Beef Flautas with Avocado Crema

Make seasoning rub. In a small bowl combine 1 teaspoon of the following ingredients: chili powder, smoked paprika, cumin, garlic powder, onion powder, Mexican oregano, chipotle powder and salt.

Trim the roast of any excess fat, rub the meat thoroughly with the seasoning, and place it in a slow cooker on low for 7 hours or until it is tender enough to fall apart.

Shred the meat and roughly chop into bite-size pieces, then add the beef to a large mixing bowl.

Preheat the oven to 400°F. Mix 1 1/2 cups of shredded pepper Jack cheese and one 4-ounce can of drained green chiles with the shredded beef, stirring gently until well combined.

Use about 1/4 cup of shredded beef filling for each tortilla, then roll it up tightly.

Place the flautas seam side down on a baking sheet fitted with a baking rack. Lightly spray them with vegetable oil cooking spray or brush them with vegetable oil. Bake for 12-15 minutes or until golden brown and crispy.

While the flautas bake, prepare the avocado crema. In a medium bowl, mash one avocado until smooth. Add the juice of one lime, 2/3 cup of sour cream, and season with salt and pepper to taste. Blend everything with an immersion blender until smooth.

Once flautas are baked, allow to cool for 5 minutes then cut into desired sizes. Serve with avocado crema and your favorite salsa. Enjoy!